It was good but I wasn't blown away with it. I'm pretty sure that was my doing with lack of duck smoking experience. Hopefully someday I will have a plethora of ducks so I can attempt to dial it in. I just used a simple s&p rub with sage and garlic. I was trying to go for something savory but next time will probably use some sweetness.
super moist and great texture, I just didn't nail the flavor profile. I was trying to go bold and accentuate the richness of the duck but it was overkill. needed to mute it some. wood duck + smoke + savory seasoning = way too much flavor. that is coming from someone who loves bold, rich flavors.
I've got 3 ducks that are plucked and ready to go in my deep freeze. Thinking about thawing one out starting tomorrow morning, over night marinate of milk on until Friday night, and then figure something out to put on it. Mainly wondering how much time Im looking at if I hold steady at 225'
Im not real good about all that. I do have some buddies that can show me how I guess. What heat would you recommend?
Hot and fast in the 300-350 degree neighborhood if it was me. Probably lean towards the 350 temp and pull when internal temp is 140 and wrap and rest and come to medium cook
that temp is fine. I would just pull it about 15-20 degrees short of your desired temp and then sear it in a cast iron or on a grill. probably a grill if you are doing whole bird.
I've decided to order a Humphrey's Battle Box smoker to go on the other side of the island I built. Yay me, I'm excited.
Whole Hog Non-BBQ rec is the Capitol Bar and the Capitol Hotel. That downtown Marriott is one of the best Marriott's I've ever stayed in, bartender showed me a quiet spot outback to smoke a cigar overlooking the river. M Club, great rooms, a really great and well run hotel. North Little Rock Hooters is average to above average.
Exactly! Wings are really good actually, I like the new Daytona grilled wings. Boobs are solid, not bad for NLR.
Should have live jazz in a little bit. Pimento grilled cheese and sazeracs are solid. Good people watching too.
They're on break, but yes, getting their riff on the Sazerac. Down by the river is cool. Had no idea.
Should have said this earlier, the being in Little Rock part,I could have taken you out to some spots
I appreciate the offer: so much driving this week and early morning means I'm going to bed. I've been like a zombie today. Was having trouble being witty at dinner even.
Cross posted from Austin thread. Showed up at la barbecue yesterday at 10:30 and was the first person there. Dude said Wednesday and Thursday are their slowest days. There were probably 30 people in line by 11:30. Dude was nice enough to show me the pit. Everything about it was awesome. Dat beef rib. Damn.
what's on the menu this weekend boys? i got nothing yet, but hopefully will pull something together, busy weekend.
Steaks on the Akorn tonight, Ribs on Sunday. First timing using it after putting it together, really excited.
gunna be a great weekend weather wise, gunna smoke a wild hog butt need suggestions for more, cause I wanna do more thinking of doing the beer can hamburgers like the bbq pit boys video, but need more, gimme more ideas
Think doing steaks at a buddy's tonight and gonna do ribs and wings at my place tomorrow. And beers. Lots of beers.
Just a chuck roast this weekend. Trying to decide between a rib roast or brisket for the Super Bowl though.
I would think akorns are like BGE and the egg instructions said not to cook at high temps the first few uses so the gaskets can properly seal. Just a warning before you fire it up to 650 to sear the steaks.
Made short ribs Wednesday and thinking I'm going to go pick up some turkey legs and bribe them overnight and smoke tomorrow
Yes, practiced my temp control practice by setting to 250 and maintaining for an hour. Is that sufficient?
I think most guys recommend a couple hours minimum. For mine, I did a dry run at 225-250 for 5-6 hours, then 350-375 for the last hour. I was curious about fuel efficiency, hence the longer run than most.
franklins bbq wouldnt let kanye skip the line http://www.wideopencountry.com/icon...edium=Partner&utm_term=TxHC&utm_campaign=TxHC
Sounds like I've got some work to do while pressure washing the house this weekend. Thanks for the heads up, appreciated.